Cover the bottom of a large saucepan or soup pot with olive oil, heat over medium-low heat; add onion, saute until tender and translucent, seasoning well with salt and pepper. Add garlic, saute until fragrant; stir in chives, thyme, chili powder and cinnamon, cook for a minute or two.

Add sweet potatoes; toss with onion mixture; add broth, vinegar and enough water to come to top of sweet potatoes. Season with 1 teaspoon sea salt and lots of fresh black pepper. Bring to a boil; reduce heat and simmer about 25 minutes.

Meanwhile make candied bacon and shred cheese. Use an immersion blender to puree soup or carefully add to a stand blender, pureeing in batches and placing a dish towel over the lid so the steam doesn’t blow hot soup everywhere.

Serve garnished with cheese, sour cream and crumbled bacon candy.

Bacon:

Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside.